Tasty Stuffed Chiles

Call it inspiration from being in the desert Southwest of the US last week, where so much food is made with blue cornmeal and Mexican elements. I just got this idea yesterday and had to see it to completion. We had the leftovers this evening, and they were even better than last night's meal! Could be slightly revised to make in a slow cooker.

Polenta-Stuffed Chiles

3-4 poblano chiles, straight shaped if possible (for easier stuffing)*

1 onion

1 T. canola oil

1 pkg (about 14 oz.) fresh chicken breast tenders

5 Roma tomatoes, chopped

1 14 oz. can of tomatoes

½ c. red wine (optional)

1 c. chicken bouillon

½ head of garlic (roasted ahead of time)

1-½  c. parmesan, shredded

1 c. cilantro, washed and chopped

½ pkg. prepared Trader Joe’s polenta (approx. 9 oz.)

Wash peppers and cut off tops. Save usable parts of tops and chop with ¾ of the onion. Meanwhile, remove seeds from peppers without cutting into them. Rinse out thoroughly and set aside. *Note: though poblano peppers are not particularly “hot,” when rinsing them, you may cough from the fumes created by the water spray. Similarly, if you handle them without gloves, you may regret rubbing your eyes later.

In oil, sauté onion and pepper on medium-high heat, and after a few minutes add the chicken tenders. Sauté all together until chicken begins to brown, turning chicken tenders at least once during this time.

Remove chicken to a waiting plate or bowl. Add 4 of the Romas and the canned tomatoes (or one 22 oz. can tomatoes will do fine, instead) and chop down as it cooks with the onions. When hot, add the wine and cook off alcohol. Cover with lid, turn down flame, and let simmer until all tomatoes are quite soft. Add ½ c. of the cilantro and cook down, uncovered.  

Lightly grease the bottom of oven-proof casserole with oil.

Meanwhile in food processor, add the polenta, remaining chopped onion, roasted garlic, chopped Roma tomato, 1 c. parmesan, and ¼ c. cilantro. Mix thoroughly. Using a long handled teaspoon, fill peppers with this mixture, which will be slightly liquid.

Lay chicken pieces in bottom of casserole dish; use them to prop up the peppers slightly so that the filling doesn’t drip out. Add peppers.

 

If any filling remains, just add it to the tomato mixture that is now cooked down. Puree in food processor. Pour tomato mixture over the peppers and chicken. Place lid or aluminum foil on casserole and bake for 45 minutes. In last ten minutes, remove lid, add last of the cilantro and then last of the parmesan. 

Cook uncovered until golden brown on top.

 Bon apetit!